Now that the Glendoveer location has reopened, it's difficult to choose the better location: Glendoveer's airy, country-club vibe, with outdoor seating by the golf course, or the old-school leather booths and tuxedo-wearing waitstaff of West Burnside. After 70 years in business, you acquire these kinds of problems. RingSide stands out for its in-house dry-aging program, which ensures that every steak has been aged for at least 28 days. Order a bone-in steak to taste how that marrow flavor seeped into the meat.
There's a reason why it's an international franchise: for $50, you can get all the steak you can eat delivered on metal spikes by knife-wielding men dressed in traditional Brazilian gaucho garb. The game plan: visit the salad bar that's included in the price only once; eat two, and only two, of the famous house-made cheese balls; and go nuts on the pork sausages, lamb chops, parmesan-crusted pork medallions, etc. But remember, it's all about the picanha, a meaty Brazilian rump cut with a huge fat cap.
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Mattie John Bamman is a culinary/travel author and freelance writer focused on the Pacific Northwest, Italy, and the Balkans. Wine, wilderness, and words brought him to Portland, OR, where he regularly contributes to Northwest Travel Magazine and serves as editor of the Big Weekend Calendars Portland events calendar. Follow him @ravenoustravelr.